Sunday, October 16, 2011

Vanilla Cinnamon Applesauce
     I've probably eaten more apples this season than I have in any other.  The fresh pickings at the farmers' market have been hitting the spot.  In the kitchen we have been whipping up some fun stuff, like this easy applesauce, which I plan on pairing with some pork and pierogies.  The scent that fills the house..........
makes you feel so cozy and helps diminish the reality that sun-filled days are going to be behind us for awhile.  It can be stored in the fridge for up to 2 weeks and leftovers can be frozen for a few months in ziploc bags.

4 pounds of apples (mix of macoon, fuji, and gala)
1 c cold water
3-4 tbs. dark brown sugar
1 tsp salt
1 tbs ground cinnamon
1 vanilla bean (I used bourbon flavored from fairway)
Juice of one lemon

1. Prepare food processor with large bowl and slicer attachment.  Cut apples into halves, removing the core.  Use the food processor to make thin slices.  Add apples to medium pot with water.

2.  Add all other ingredients except lemon juice (including whole vanilla bean). Bring to a boil, reduce and simmer until apples are tender (around 30 min.).  Mix a few times in between.  If apples begin to stick to pan, add more water and keep simmering.

3.  Use an immersion blender to mush the apples to consistency desired.  Add lemon juice and stir.  Enjoy :)

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